Cinnamon Muffin Melt Knock Offs
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 large egg
3/4 milk
1/3 cup unsalted butter
For Rolling:
1/2 cup granulated sugar
1 teaspoon cinnamon
1/2 cup unsalted butter, melted
1. Preheat oven to 350 degrees. Grease a 12 cup muffin pan.
2. Mix dry ingredients together, set aside. Beat egg and milk together in small bowl, set aside. Beat softened butter until light and fluffy.
3. Alternate adding in egg and flour mixtures, mixing after each addition.
4. Spoon batter into prepared muffin pan, filling each cup 2/3 full.
5. Bake for 15 to 20 minutes or until a toothpick inserted near the center comes out clean. Remove from oven and let cool 5 minutes, turn pan over onto a wire rack removing all muffins then turning them over with tops up. Let them cool enough so they may be handled.
6. Melt the remaining butter. Mix together sugar and cinnamon in a shallow bowl.
7. Once muffins have cooled dip all sides in melted butter then roll in cinnamon sugar mixture. Place on wire rack to finish cooling.
8. May be served warm or cool. Store in an airtight container.
Pumpkin Bread
- 2 cups sugar (I use 2 cups sugar when subbing applesauce for most of the oil as mentioned below.)
- 1 cup vegetable oil (I use 1/4 cup oil and 3/4 cup unsweetened applesauce)
- 4 eggs, lightly beaten
- 1 (16 ounce) can solid-pack pumpkin
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon, ground
- 1 teaspoon nutmeg, ground
- 1/2 teaspoon clove, ground
- 1/2 teaspoon allspice, ground
- 1/2 cup water
